Irish Car Bomb Cupcakes!

These cupcakes were fun to make last year and were loved by many friends. I also personally believe that the Baileys Cream Cheese Frosting is the BEST frosting ever! 

They do take a bit of work, but worth it for some St. Patty's Day fun!!

http://seedanibake.blogspot.com/2012/03/irish-car-bomb-cupcakes.html

So Yummy! 

Ingredients

Guinness Stout Chocolate Cupcakes
1 cup Guinness
1 cup unsalted butter
3/4 cup unsweetened cocoa powder
1/8 cup semi sweet chocolate chips
2 cups flour
2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon salt
2 large eggs
2/3 cup sour cream

Jameson Whiskey Ganache Filling
1 cup semi sweet chocolate chips
2 ounces bittersweet dark chocolate
2/3 cup heavy cream
2 tablespoons butter, softened
1 to 2 tablespoons Jameson whiskey
1 teaspoon vanilla

Bailey's Irish Cream Frosting
8 oz cream cheese, softened
4oz unsalted butter, softened
5 cups powdered sugar
4-6 tablespoons of Bailey’s Irish Cream
4-6 drops green food coloring

Directions 

Cupcakes
Preheat oven to 350°F. (Good time to take out the cream cheese so it's room temp. before the frosting steps)

Bring 1 cup Guinness and 1 cup butter to a simmer in a saucepan over medium heat. Take the mixture off the heat and add the cocoa powder and chocolate chips and whisk until mixture is smooth. Cool slightly.

Whisk the flour, sugar, baking soda, and 3/4 teaspoon salt together in large bowl. Using a mixer, beat eggs and then add sour cream and mix well. Add Guinness-chocolate mixture to egg mixture and mix in mixer to combine--don't overmix. Add flour mixture and beat briefly on slow speed.

Divide batter among cupcake liners, filling them 2/3 to 3/4 of the way. Bake cake until toothpick inserted into center comes out clean which can happen in about 17 minutes. Cool cupcakes on a rack completely before coring for filling.

Ganache

Heat the cream until simmering and then add in the chocolate chips and dark chocolate. Stir rapidly until smooth while on the heat. Add the butter and whiskey and stir until combined. Take the ganache off the heat and let it cool until thick but still soft enough to be piped. A tip from the recipe I used was to put it in the fridge to cool off and check on it after 10 minutes.

Cupcakes Filled with Ganache

Meanwhile, use a 1-inch round cookie cutter or an apple corer (or a knife in my case) to cut the centers out of the cooled cupcakes. Don't cut all the way to the bottom, about 2/3 down will do.  A slim spoon will help you get the center out. Either toss the scraps or eat them while you finish up the cupcakes.

Frosting

Frosting Before the Green 

In the bowl of a stand mixer with a paddle attachment or with a hand mixer mix the room temperature cream cheese and butter on low to medium low speed until well incorporated. Slowly add confectioners’ sugar and beat until light and fluffy on medium speed. Drizzle in the Bailey’s, depending on how prominent you want the Irish cream flavoring to be. Then add in green food coloring. Mix until completely incorporated. Use a piping bag with tip of your choice and frost the cupcakes.  And Enjoy!